Spinach and Tomato Pasta Salad

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Spinach and Tomato Pasta Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 267.2
  • Total Fat: 8.9 g
  • Cholesterol: 35.0 mg
  • Sodium: 559.8 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 12.0 g

View full nutritional breakdown of Spinach and Tomato Pasta Salad calories by ingredient
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Introduction

Most pasta salads are heavy on the pasta and light on everything else. This version, which can be served warm or cold, includes a hefty portion of vegetables--both spinach and tomatoes. Most pasta salads are heavy on the pasta and light on everything else. This version, which can be served warm or cold, includes a hefty portion of vegetables--both spinach and tomatoes.
Number of Servings: 6

Ingredients

    8 oz small pasta, such as ditalini or orzo
    8 oz feta cheese, crumbled
    16 oz grape tomatoes
    4 c Fresh Express Baby Spinach
    2 T capers, drained
    1/4 t black pepper
    2 T Parmesan or Manchego cheese, shredded

Tips

Chef Meg took inspiration from several different recipes to create a pasta salad that's heavy on the vegetables. She also added a full serving of cheese for protein! Swap feta for a low-sodium cheese if you are watching salt intake.
(Photo credit: Randall Hoover Photography)


Directions

Cook pasta according to package directions until it is al dente (firm to bite). While the pasta is cooking, place spinach, feta, and capers in a large bowl. Before draining pasta, add 1/4 cup of the pasta cooking liquid to the mixture; toss to combine. Place the tomatoes in the bottom of a colander. Once pasta is cooked, drain it over the tomatoes for a quick blanch. Toss tomatoes and pasta with the spinach mixture. Season with black pepper and garnish with shredded cheese.
Makes six-2 cup servings.

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Member Ratings For This Recipe


  • Good
    29 of 29 people found this review helpful
    A good starting place, but there was definitely something missing. Needed seasoning and some type of dressing. Maybe vinegar or lemon juice with a little olive oil. - 10/6/09

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  • Incredible!
    23 of 24 people found this review helpful
    Delicious! Also have made it with sauteed asparagus and chopped Roma tomatoes and served hot. - 8/18/09

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  • Very Good
    21 of 22 people found this review helpful
    I loved this recipe but I did make alot of changes. Added shrimp, dijon mustard, lemon olive oil, red wine vinegar. Yummy, it ended up being one of my favorites. I will be making it again I think I will try it next time with crab - 11/16/09

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  • O.K.
    16 of 16 people found this review helpful
    I thought this was kind of bland. I might try substituting fresh basil for some of the spinach if I make it again. - 9/1/09

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  • Very Good
    14 of 14 people found this review helpful
    Love it! I didn't have any capers, so I put in some sun dried tomatoes. I also couldn't find orzo, so we used little alphabet pasta! I added some lemon juice for a little acid, and used lots and lots of ground pepper because I love it. Came out really good and my husband stole my leftovers! - 2/7/10

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